Today is National Chocolate Eclair Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Steak & Ale's Bourbon Street Steak: http://www.e-cookbooks.net/recipes3/ir382.html
* Basil Cream Chicken: http://www.e-cookbooks.net/recipes/09152.htm
* Super Short Ribs: http://www.e-cookbooks.net/recipes2/09162.htm
* Spicy Blackened Catfish: http://www.e-cookbooks.net/recipes4/06204.htm
* Fried Green Tomatoes: http://www.e-cookbooks.net/recipes4/06205.htm
* Muffaletta Salad: http://www.e-cookbooks.net/recipes4/06206.htm
* Guacamole with Crabmeat: http://www.e-cookbooks.net/recipes4/06207.htm
* Strawberry Margarita Pie: http://www.e-cookbooks.net/recipes4/06208.htm
* Low Carb Flank Steak with Peanut Sauce: http://www.e-cookbooks.net/recipes/lc11.htm
* Diabetic-Friendly Turkey Burgers: http://www.e-cookbooks.net/recipes/diab26.htm
* Low Fat Chili Burritos: http://www.e-cookbooks.net/recipes/lowfat23.htm
Kelley's Cooking Tips
=====================
Biscuits Tips:
* Biscuits will be crisp on the outside and flaky in the centre if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them.
* To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300F oven for several minutes or until warm.
* If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together.
* If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
For Dessert, No Eggs Allowed
By Mark Bittman
Panna Cotta may be an Italian invention, but the idea of thickening sweetened cream with gelatin has spread far and wide.
The almond-flavoured pudding known as blancmange is one good example, and the Caribbean tembleque, which uses coconut milk, is another.
These are all eggless custards, and panna cotta (which means cooked cream) is the most pure, simple and delightful version.
If you can get good cream, preferably local and fresh, the flavour is unbeatable. If the cream is bland, you might consider using a stronger flavouring than the vanilla I use here: a little orange flower water, maybe, an Earl Grey or jasmine tea bag, some almond extract or a few lavender flowers. Any light flavour in you might add to ice cream will work in panna cotta.
The original is unbeatable, though, and amazingly foolproof.
The gelatin used is essentially glue, but it works time after time, with little judgment required of the cook. Make sure it dissolves fully and you will have no lumps or granules in your smooth panna cotta.
Once you have made the dessert a few times, you can begin to play with the amount of gelatin you use.
One envelope is two teaspoons; if you prefer a slightly stiffer concoction, add another teaspoon (not the two tablespoons suggested by some recipes, which will give you cement). If your cream is really thick, try just over a teaspoon. This will yield a dreamy, ethereal concoction that is incredibly light.
One other trick: panna cotta can be used as a base for an ice cream that requires no churning. Make the recipe below and freeze it for several hours or overnight. Let it soften for 15 to 30 minutes at room temperature and you have something close to what used to be called Philadelphia-style ice cream. Not bad, and almost no work.
Panna Cotta
===========
3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half
1 package (1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean
1/2 cup sugar
1. Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.
2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.
3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours. Yield: 4 to 6 servings.
Grilled Jumbo Shrimp with Lemon and Oregano
===========================================
3 lb jumbo shrimp in shell (7 or 8 per lb)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Steak & Ale's Bourbon Street Steak: http://www.e-cookbooks.net/recipes3/ir382.html
* Basil Cream Chicken: http://www.e-cookbooks.net/recipes/09152.htm
* Super Short Ribs: http://www.e-cookbooks.net/recipes2/09162.htm
* Spicy Blackened Catfish: http://www.e-cookbooks.net/recipes4/06204.htm
* Fried Green Tomatoes: http://www.e-cookbooks.net/recipes4/06205.htm
* Muffaletta Salad: http://www.e-cookbooks.net/recipes4/06206.htm
* Guacamole with Crabmeat: http://www.e-cookbooks.net/recipes4/06207.htm
* Strawberry Margarita Pie: http://www.e-cookbooks.net/recipes4/06208.htm
* Low Carb Flank Steak with Peanut Sauce: http://www.e-cookbooks.net/recipes/lc11.htm
* Diabetic-Friendly Turkey Burgers: http://www.e-cookbooks.net/recipes/diab26.htm
* Low Fat Chili Burritos: http://www.e-cookbooks.net/recipes/lowfat23.htm
Kelley's Cooking Tips
=====================
Biscuits Tips:
* Biscuits will be crisp on the outside and flaky in the centre if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them.
* To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300F oven for several minutes or until warm.
* If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together.
* If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
For Dessert, No Eggs Allowed
By Mark Bittman
Panna Cotta may be an Italian invention, but the idea of thickening sweetened cream with gelatin has spread far and wide.
The almond-flavoured pudding known as blancmange is one good example, and the Caribbean tembleque, which uses coconut milk, is another.
These are all eggless custards, and panna cotta (which means cooked cream) is the most pure, simple and delightful version.
If you can get good cream, preferably local and fresh, the flavour is unbeatable. If the cream is bland, you might consider using a stronger flavouring than the vanilla I use here: a little orange flower water, maybe, an Earl Grey or jasmine tea bag, some almond extract or a few lavender flowers. Any light flavour in you might add to ice cream will work in panna cotta.
The original is unbeatable, though, and amazingly foolproof.
The gelatin used is essentially glue, but it works time after time, with little judgment required of the cook. Make sure it dissolves fully and you will have no lumps or granules in your smooth panna cotta.
Once you have made the dessert a few times, you can begin to play with the amount of gelatin you use.
One envelope is two teaspoons; if you prefer a slightly stiffer concoction, add another teaspoon (not the two tablespoons suggested by some recipes, which will give you cement). If your cream is really thick, try just over a teaspoon. This will yield a dreamy, ethereal concoction that is incredibly light.
One other trick: panna cotta can be used as a base for an ice cream that requires no churning. Make the recipe below and freeze it for several hours or overnight. Let it soften for 15 to 30 minutes at room temperature and you have something close to what used to be called Philadelphia-style ice cream. Not bad, and almost no work.
Panna Cotta
===========
3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half
1 package (1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean
1/2 cup sugar
1. Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.
2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.
3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours. Yield: 4 to 6 servings.
Grilled Jumbo Shrimp with Lemon and Oregano
===========================================
3 lb jumbo shrimp in shell (7 or 8 per lb)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm